Warmed Tomato And Garlic Bruschetta With Balsamic ... |
|
 |
Prep Time: 0 Minutes Cook Time: 5 Minutes |
Ready In: 5 Minutes Servings: 6 |
|
This easy Italian favourite is a delicious appetiser, snack or light meal. Ingredients:
6 slices italian sourdough, ciabatta or focaccia (vegan) |
2 large ripe tomatoes, chopped (increase amount according to how much you like tomato) |
3 tablespoons olive oil |
3 cloves garlic, finely chopped (not minced) |
fresh torn basil (about 1/4 cup) |
fresh flat-leaf parsley |
1 cup balsamic vinegar |
freshly ground sea salt (about 1/2 - 1 teaspoon) |
freshly ground black pepper |
Directions:
1. Prepare the bread: If the bread is a large loaf, you can even cut the 6 slices into halves.
2. Put the chopped tomatoes in a bowl and stir in the salt. It might seem like a lot of salt, but like putting sugar on strawberries, salt on tomatoes has a kind of self-'macerating' action and they don't taste that salty in the end product.
3. Put the balsamic vinegar in a small saucepan, bring to the boil, reduce heat and cook until reduced to approx. 1/4 cup.
4. Put the olive oil and garlic into a small heat-proof jug or bowl and heat in the microwave for 30 seconds (1000w on high) or in a small saucepan, until quite warm but not so hot you can't touch it.
5. Toss the tomatoes, basil, oregano and oil mixture together.
6. Toast the bread, and top with the tomato mixture. Crack pepper over the bruschetta, then drizzle the balsamic reduction over - about 1 teaspoon per slice should be plenty. Top with a good sprig of the parsley.
|
|